Greek Sheet Pan Chicken

Recipe

Main Dish
Greek Sheet Pan Chicken

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4.58 out of 5 stars
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12 ratings

Recipe Data

4
Servings
15min
Prep
1hr
Total

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    Description

    Make this easy sheet pan dinner ahead of time. Simply, cook the chicken, cool and refrigerate for 3 days or freeze for up to 3 months. When ready to make your Greek Sheet-Pan Chicken, place cooked chicken on a sheet pan with veggies, and bake. That's all there is to it!

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    Sheet Pan Chicken
    2 tbsp.Gustare Vita olive oil
    2 clove(s)garlic, minced
    1 tbsp.fresh oregano, finely chopped
    1 tsp.lemon zest
    1 tsp.kosher salt
    ½ tsp.Hy-Vee ground black pepper
    4(8-oz. each) Hy-Vee True boneless skinless chicken breasts
    Greek Sheet-Pan Veggies and Chicken
    1red bell pepper, cut into 1-inch pieces
    2 c.Hy-Vee Short Cuts cauliflower florets
    2 c.Hy-Vee Short Cuts zucchini and/or summer squash, cut in half
    ½red onion, cut into 1-inch pieces
    2 tbsp.Gustare Vita olive oil
    1 tbsp.fresh lemon juice
    Hy-Vee ground black pepper, to taste
    2Sheet Pan Chicken Breasts, cooked
    2 oz.Soiree feta cheese crumbles
    ½ c.Culinary Tours tzatziki sauce

    Things To Grab

    • 15x10x1-inch sheet pan
    • Hy-Vee nonstick cooking spray
    • Small bowl
    • Meat thermometer

    Directions

    1. Preheat oven to 450 degrees. Spray a 15x10x1-inch sheet pan with nonstick spray; set aside. 

    2. Combine olive oil, garlic, oregano, lemon zest, salt, and pepper. Rub mixture all over chicken breasts. Place chicken on prepared sheet pan. Bake for 25 to 30 minutes or until done (165 degrees). Cool 10 minutes. Remove chicken from sheet pan and set aside. 

    3. Toss together red bell pepper, cauliflower florets, zucchini and/or summer squash, red onion, olive oil, lemon juice, and black pepper in a medium bowl. 

    4. Place vegetables onto prepared sheet pan and bake for 10 minutes. Turn vegetables and add 2 cooked chicken breasts to pan. Bake 10 minutes more until chicken is heated through and vegetables are roasted. Sprinkle feta cheese over vegetables. Serve with lemon wedges and tzatziki sauce. 

    Nutrition facts

    Servings

    410 Calories per serving

    Amounts Per Serving

    • Total Fat: 29g
    • Cholesterol: 70mg
    • Sodium: 720mg
    • Total Carbohydrates: 10g
    • Protein: 31g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 8%
    0%
    Vitamin D 0%
    0%
    Potassium 10%

    Recipe Source:

    Balance August 2018